Vanilla French Beignets (Print Version)
# Ingredients:
→ Dough Essentials
01 -
1 tablespoon pure vanilla extract
02 -
1 tablespoon melted unsalted butter
03 -
1 cup warm milk (around 110°F)
04 -
½ teaspoon salt
05 -
2 teaspoons active dry yeast
06 -
¼ cup granulated sugar
07 -
2½ cups all-purpose flour
→ Oil & Toppings
08 -
Plenty of powdered sugar for dusting generously
09 -
Vegetable oil, enough to fill up 2 inches in your pot
# Instructions:
01 -
Combine the flour, sugar, salt, and yeast in a big bowl. Whisk it all together to make sure the dry ingredients are mixed evenly before moving on.
02 -
Grab another bowl. Stir the warm milk, vanilla, and melted butter together. The milk should be cozy warm, like a pleasant bath—too hot or too cold will mess with the yeast.
03 -
Pour the wet mixture into the dry one while stirring with a wooden spoon. It’ll come together as a rough dough—don’t stress, it’s supposed to look messy!
04 -
On a floured surface, knead the dough by hand for 8-10 minutes. Add a bit more flour if it’s sticking too much. When it feels smooth and springs back slightly when poked, you’re done.
05 -
Rub a bowl lightly with oil and plop the dough inside, turning it so it’s oiled all over. Cover it up and let it sit in a warm spot. It’ll puff up and double in size in about an hour and a half.
06 -
Once your dough has risen, punch it gently to let out extra air. Roll it flat to about ¼ inch on a floured counter, then cut it into squares roughly 2×2 inches. Don’t fret over perfection—irregular ones are charming!
07 -
Pour about 2 inches of vegetable oil into your pot and get it to 360°F. Use a thermometer to make sure it’s right; too hot or cool can mess with the frying.
08 -
Gently drop a few dough pieces into the oil, keeping enough space for them to puff up. Fry for 1-2 minutes per side, flipping when golden brown. Keep a close eye so they don’t burn!
09 -
Scoop the fried dough with a slotted spoon and lay it out on paper towels to drain extra oil. Dust on a heavy layer of powdered sugar while they’re still warm.
10 -
These treats are best eaten warm. If you need to make them ahead, put them on a wire rack to keep crisp. Add more powdered sugar before serving if needed!
# Notes:
01 -
A great spot for dough rising is a slightly warm oven that’s turned off, with a bowl of hot water inside to create humidity.
02 -
No thermometer? Test your oil by dropping in a piece of dough—it should sizzle and float up right away.
03 -
Fresh is best, but if you have leftovers, reheat in a 300°F oven for a bit to get the crispness back.
04 -
For a twist, stir a dash of cinnamon into your powdered sugar for dusting.